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food tech > food provenance > Flashcards

food provenance Flashcards

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1
Q

intensive farming (crops)

A
  • uses methods that will produce the maximum yield
  • production is often large-scale, with huge areas growing one crop
  • large mechanical equipment - saves time and cuts down on production costs
  • artificial chemicals fertilisers supply nutrients for crop growth - can pollute rivers + some think they can harm human health too
  • pesticides are used - can pollute rivers + some think they can harm human health too
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2
Q

how do people farm organically

A

food grown naturally without artificial fertilisers and pesticides, so it’s more expensive

  • farmers add organic matter, eg. manure and compost
  • crop rotation and leaving land fallow (growing nothing) ensures fertile soil yearly
  • some use natural pesticides - introduce natural predators / biological pesticides (like certain fungi) / spraying crops with hot water
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3
Q

advantages and disadvantages of organic farming

A

+ limits amount of chemical pesticides going onto the land - less harmful for the environment
+ fewer non-renewable resources - more sustainable
+ appeals to consumers that are concerned about artificial chemicals

  • produces a lower yield
  • higher production costs, so higher prices in supermarkets
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4
Q

what are GM crops + examples

A

GM plants - a desirable gene from another plant/animal/bacterium into the plant that you want to improve
plant modified seeds, grow the modified crop

  • pest resistant GM maize - bigger yield
  • weedkiller resistant crops
  • no GM crops are current grown in the UK, but its popular in other countries like the US
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5
Q

advantages of GM foods

A

+ crops can be made to grow faster

+ producers can get higher crop yield for the same amount of fertiliser and seed

+ cheaper production = lower prices

+ crops can be made to have a longer shelf life - less waste

+ can be made to ripen earlier - fresh food earlier in the year

+ can be modified to have extra nutrients - improved nutrition in poor countries

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6
Q

disadvantages of GM foods

A
  • long term health effects are unknown
  • there are concerns that modified genes could get into the wider environment (eg. weedkiller resistant weed)
  • GM producers can’t sell their food everywhere, EU restricts the import of some GM foods
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7
Q

rules with GM foods in the EU

A
  • all GM foods have to go under strict safety assessments - can only be sold if no health risks are identified
  • all foods that are GM or contain over 1% GM ingredients have to be clearly labelled
  • but meat and dairy products from animals fed on GM feed are not labelled
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8
Q

what are reared animals

A

animals raised by humans specifically for their products (meat/eggs/milk etc.)

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9
Q

factory farmed animals

A
  • don’t have much space - eg cages, form of intensive farming
  • may be in warm sheds, less energy for movement / keeping warm - more for food production of meat/eggs
  • more efficient than free range - generally cheaper
  • more likely to suffer from disease, behave less naturally + can be killed at a young age
  • some think that taste is better with free-range
  • the EU has farmed animal welfare laws - battery cages for hens were banned in 2012
  • enriched cages provide slightly more space and nesting areas but people argue that standards could be better
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10
Q

free-range animals

A

concerns for how factory-farmed animals are kept has caused an increase in people buying free-range

  • have more space to live than factory farmed
  • different amounts of space depending on brand and may be fed organically
  • higher standard of welfare generally means better lives for the animals
  • less food is produced - energy is used in movement so growth takes longer, extra land also adds to cost making products expensive and potentially over some people’s budget
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11
Q

the Red Tractor symbol

A

found on UK meat, dairy, fruit, vegetables and cereal products

• producers have to meet food safety, welfare, traceability and environmental protection standards to use the logo

they cover protection from farm to pack

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12
Q

RSPCA Assured symbol

A

can be found on eggs, dairy, fish and meet

  • producers have to follow strict RSPCA welfare standards that are higher than legal requirements
  • the requirements cover - diet, lighting, spacing, bedding and transportation (every aspect of the animals life)
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13
Q

catching fish by trawling

A

trawlers - fishing boats that catch fish using nets, large trawlers (factory trawlers) may process fish on-board

there are different methods of trawling:

1) dragging a net through the open sea
2) dragging a net across the surface of the seabed (bottom trawling)

dredging - like bottom trawling but uses a metal ‘basket’ instead of a net

• when they’re caught they may be washed and gutted on the boat before they’re brought to shore, fish are chilled/salted to prevent spoilage on the way to supermarkets and fishmongers

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14
Q

fish farming

A

• large numbers of fish are raised in tanks/enclosures in river and lakes/in cages in the sea
eg. salmon, carp and trout

•(like with factory-farming) there is overcrowding and fish are more likely to suffer from disease

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15
Q

disadvantages of current fishing methods

A

bottom trawling - destructive bc it can destroy corals, a habitat for lots of marine life

trawlers can also catch unwanted animals - eg. dolphins/turtles

overfishing - more fish are caught the can be replaced naturally
demand for bluefin tuna for sushi has led to them becoming endangered

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16
Q

making fishing more sustainable

A
  • longline fishing - a fishing line with baited hooks secured between two buoys, fewer fish are caught and there’s less chance of catching unwanted fish
  • fishing quotas - set by the government, help endangered species by limiting the amount + sizes of fish that can be caught
  • regulating net size - holes in fishing nets have to be a certain size to allow smaller, unwanted fish to escape
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17
Q

reasons for at home food waste

A
  • overcooked/burnt food
  • kept at the wrong temperature
  • wasn’t covered/stored correctly
  • passed it’s use-by date
  • people confuse best before and use-by - think its inedible when its fine
  • excess is cooked and edible leftovers aren’t frozen/reused
  • incorrect preparation
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18
Q

reasons for producers and retailers wasting food

A
  • retailers will reject food from producers if it’s damaged or spoiled during transport
  • imperfect food is often rejected by retailers
  • to avoid running out of stock and disappointing customers, more is stocked than can be sold which is binned even if it’s safe to eat
  • offers in store encourage people to buy more than they can use or store
  • larger packs of food are better value for money but can be more than people can use
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19
Q

reducing waste

A
  • plan meals with correct portion sizes
  • store food correctly and note use by dates
  • empty fridge before buying more
  • use leftovers the next day/freeze for the future
  • use the whole food (bones for stocks, peels for compost)
  • donate unwanted food to food banks
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20
Q

plastic as packaging

A

transparent, lightweight, can be shaped to the food

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21
Q

glass as packaging

A

transparent, heat-resistant, gives food a long shelf life and is reusable

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22
Q

metal tins as packaging

A

heat resistant, give food a long shelf life

23
Q

paper as packaging

A

lightweight, can be printed on, biodegradable

24
Q

how does manufacturers choosing suitable packaging reduce food waste

A
  • protects food from damage during transport, display and storage
  • preserves the food and prevents contamination from bacteria and pests
25
Q

negative impacts of packaging on the environment

A
  • manufacturing the materials uses lots of energy and natural resources - some are non-renewable
  • often only gets used once - takes up space in landfill
  • some like plastics take ages to biodegrade - can take up landfill space for decades
  • packaging adds to weight (metals and glass) - more energy needed for transport
  • litter is hazardous to animals + marine life
26
Q

reducing the environmental impact of packaging

A
  • recycling uses less energy than manufacturing new packaging
  • buy products with little/no packaging
  • choose products with biodegradable or recycled packaging
  • carry food in reusable shopping bags
27
Q

carbon footprint

A

measures the impact of your lifestyle on the environment

• its given in tonnes of CO2/year and is the amount of greenhouse gases that you directly and indirectly produce from burning fossil fuels

28
Q

drought and food production

A
  • crops struggle to grow/completely fail
  • rivers and lakes can dry up, killing fish and other wildlife
  • drought can cause wildfires - can destroy fields and reared animals
29
Q

flooding and food production

A
  • floods directly damage and destroy crops
  • soil and nutrients useful for crop growth are washed away
  • sewage can pollute fields and spread disease in animals
  • reared animals may drown
30
Q

factors affecting food security

A

food security is when people have access to enough nutritious food to stay active and healthy

  • climate + extreme weather events
  • insufficient land - people living in poverty don’t own enough land to grow food
  • growing industrial crops - land previously used for food is now being used for crops for biofuels and other non-food crops
  • wealth
  • rising population
31
Q

increasing food supplies

A

use new tech - GM crops can be given pest resistance, more nutrition and higher yields

eat less meat

reduce food waste

sustainable techniques

32
Q

fairtrade

A

the Fair-trade Foundation was established to support workers and farmers in less developed countries ad to encourage sustainable food production

  • raw ingredients (tea leaves, coffee beans) are used in expensive products but farmers usually receive very little for their produce
  • fair-trade makes sure these smaller businesses get a decent price and improve their working conditions
  • the farmers become more food secure - have more money to spend on their own food
33
Q

primary processing of fruits and vegetables

A
  • pits are removed from fruit
  • fruits are squeezed for fruit juices or dried
  • fruit and veg is washed with water to remove dirt, insects and chemical sprays
  • fruit and veg is sorted into different sizes and shapes may be peeled
34
Q

primary processing of meat/poultry

A
  • some meats are hung and dried to make them more tender and improve flavour
  • feathers and internals organs of poultry are removed
  • the wings and legs of poultry are trussed so it cooks evenly
  • meat is chopped, sliced or cut
35
Q

primary processing of wheat

A
  • wheat grains are harvested and then cleaned to remove stones, dust etc.
  • wheat grains are stored in dry conditions to prevent growth of mould
  • grains are put into a hopper and crushed between rollers that crack open the grain
  • important B vitamins are added into white flour
36
Q

different types of flour

A

different types can be made by sieving and removing parts of the grain

wholemeal flour - 100% of the grain is used, recommended by the eat well guide

wheatmeal (brown) flour - about 85% of the grain is used, some of the bran and germ are removed

white flour - around 70% of the grain is used, only the endosperm is used

37
Q

wheat grain

A

outside - bran (mostly fibre)
big bit inside - endosperm (mostly starch)
small bit inside - germ (vitamins, protein and fat)

38
Q

pasteurisation

A

milk is quickly heated to 72˚C for 15 seconds

• little change in taste and nutritional content

39
Q

Ultra Heat Treatment

A

milk is heated to at least 135˚C for 1-4 seconds and packed in a sterile container

  • milk can last at an ambient temperature for several months
  • UHT has slightly less nutritional value and a slightly different taste than pasteurised milk
40
Q

Sterilisation

A

noted raw milk goes through a steam chamber at 110˚C for 10-30 minutes

• all bacteria are killed so taste changes and C and B vitamins are lost

41
Q

microfiltration (MF)

A

bacteria that turn milk sour remain after pasteurisation, MF forces milk through a membrane the separates the milk from the souring bacteria

• extends shelf life, doesn’t have much effect on the flavour on the flavour or nutritional content

42
Q

secondary processing of flour into pasta

A
  • pasta is made with a mixture of water (or eggs) and semolina flour
  • this forms a dough which is kneaded until its smooth
  • colourings can be added
  • the dough is shaped
  • can be sold fresh or dried
43
Q

secondary processing of fruit into jam

A
  • jam is a type of fruit preserve made with crushed fruit, sugar and pectin
  • pectin is a gelling substance found in fruit - when boiled to at least 105˚C with the sugar and acid of the fruit, pectin causes the jam to thicken and set as it cools
  • the sugar draws water out of the fruit, so it’s difficult for microorganisms to grow
  • jam is poured into glass jars that are sealed to further extend shelf life
44
Q

secondary processing of milk into cheese

A
  • for most cheese types, raw milk is pasteurised to kill off any pathogenic bacteria
  • bacteria sour and thicken the milk and rennet from a calf’s stomach is added ( a vegetarian alternative can be used)
  • rennet causes the milk to coagulate into solid cheese curds and whey
  • the whey is removed by some combination of cooking, salting or stacking the curds on top of each other (cheddaring)
  • the curds are pressed to form blocks and placed in temperature controlled storage to ‘mature’ and develop taste and texture
  • bacteria/moulds may be added to change the flavour of the cheese
45
Q

fortification of white flour

A

iron, thiamin, niacin and calcium are added back in

46
Q

fortification of breakfast cereals

A

they can be fortified with iron, thiamin and folic acid

it’s eaten by lots of people so manufacturers choose to fortify their products to help the pollution to get the recommended amounts of these nutrients

47
Q

fortification of butter alternatives

A

butter naturally contains vitamins A and D - so alternatives are fortified with these

• margarine and low-fat spreads are voluntarily fortified by manufactures

48
Q

cholesterol lowering spreads

A

some vegetable fat spreads have added plant sterols that help people with high cholesterol lower their cholesterol - it doesn’t benefit people with normal cholesterol levels

49
Q

multivitamin supplements

A

good for if you don’t get enough vitamins and minerals if you don’t get enough from your normal diet - they should never replace a healthy, balanced diet

  • more useful for elderly adults and pregnant women
  • its debatable whether multivitamins make any difference for most people and taking an excess could be harmful to health
50
Q

what are preservatives + examples

A
  • additives that prevent bacteria from growing - so the food lasts longer
  • natural preservatives - vinegar, lemon juice, salt, sugar
  • artificial preservatives - nitrates and sulphites
51
Q

colourings

A

caramel - a natural food colouring that can make foods darkish brown

tartrazine - an artificial yellow colouring for custard powder, syrup and sweets

52
Q

examples of flavourings

A

natural flavourings - herbs and spices, eg. basil, chillies and vanilla

artificial sweeteners - eg. aspartame

MSG - monosodium glutamate enhances flavours of foods

53
Q

disadvantages of additives

A
  • sulphites like bacon or salami can cause allergic reaction and worsen asthma
  • some natural additives like sugar and salt are unhealthy in large amounts
  • they can disguise poor quality ingredients, eg. processed most may not taste good but can be made to taste good by using good additives
  • additives have to pass a safety test before they can be used in food - when an additive passes it gets an E number and can be used in the EU
  • concerns about possible long term health effects, research suggests that at least 6 colourings, E numbers, can cause hyperactive behaviour in children

food tech (6 decks)

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